A couple of days ago I mentioned these apple pie cinnamon rolls in a post on our Facebook page. I mentioned a couple of other recipes too but the apple pie cinnamon rolls got attention. I promised that if I could manage to get any good pictures of them I’d share them here on the blog. I tried to take pictures last time but they turned out to be a hot mess. I wasn’t planning to make these again so soon but I still had apples and spices laying around so I figured what the hell? Do it #fortheblog. Besides, it’s not like they’ll go to waste.
I love to make apple pie filling in huge batches and can it for use later on. That keeps me from having apples go bad and it saves a lot of time. If you’re going to can apple pie filling I recommend using a pressure canner at 10 pounds of pressure for approximately 8 – 9 minutes. This pressure canner works beautifully although it’s not that large so you’ll have to make multiple batches. Once canned, apple pie filling is good for years. If you find a local farm that lets you pick your own apples you can easily can enough apple pie filling, cinnamon apples, applesauce, etc. to get you through until the next apple harvest. Plus, you’ll have plenty of apple pie filling on hand to whip these up any time you’d like.
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If you really want to prep ahead, you can make the cinnamon roll dough and freeze it. We make cinnamon rolls a lot so I like to keep a batch or two of frozen dough on hand. Dessert is crazy easy when all you have to do is thaw some frozen dough, open a can of homemade apple pie filling, roll them up and toss them in the oven. If you don’t have any dough in the freezer and you don’t have time to make your own you can also use Pillsbury Cinnamon Rolls. I’ve done it before and they still turn out great. They were still snatched up just as quickly with no complaints so just do what’s right for your family. The key is the apple pie filling anyway.
The apple pie cinnamon roll recipe below assumes you’re making everything homemade and at one time so I’ve included the recipe for the apple pie filling as well as for the cinnamon rolls themselves. If you want to can or freeze any of it, just make that part of the recipe.
To make the apple pie cinnamon rolls you’ll need:
- 2 medium apples
- 1 tbsp unsalted butter
- 1/2 tsp cinnamon
- 1/2 tsp apple pie spice
- 1 1/2 tbsp water
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 2 1/4 tsp active dry yeast
- 1 cup whole milk, warm
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1 tsp salt
- 2 eggs
- 4 cups all-purpose flour
- 1 cup brown sugar, packed
- 3 tbsp cinnamon
- 1/3 cup unsalted butter, softened
- 6 tbsp unsalted butter
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 tsp vanilla extract
- In large bowl, add the yeast to the warm milk until dissolved. Let sit for approximately 5 minutes, until it begins to froth.
- In a separate bowl, add granulated sugar, butter, salt, eggs, and flour. Mix well.
- Slowly pour the yeast mixture into the sugar mixture and mix well.
- Place the dough in a lightly oiled bowl, cover, and store in a warm place to rise. This should take approximately 1 hour. You'll notice the dough has doubled in size.
- On a lightly floured surface, roll the dough until it is approximately 1/4-inch thick and 16 inches x 12 inches.
- Preheat oven to 350 F degrees and lightly grease a 9 x 13 baking pan.
- Peel and dice the apples into a small dice (I don't always peel the apples, to each their own on that)
- In a 3-quart saucepan, melt the butter over medium heat. Add the cinnamon and apple pie spice, stir until blended. Add apples, sugar, and 1/2 tbsp water. Cover and cook for 4 - 6 minutes, stirring occasionally until lightly softened.
- In a separate small dish, combine remaining water and cornstarch. Add to the saucepan and stir until blended. Reduce heat to low and simmer until the apples are soft and the syrup has thickened.
- Combine the brown sugar, cinnamon, and butter in a small bowl.
- Spread the brown sugar filling evenly over the surface of the cinnamon roll dough. Sprinkle with apple pie filling (reserve approximately 1/4 cup for topping).
- Working carefully and starting from the long end roll the dough being careful not to roll too tighlty or you'll tear the dough. Once rolled, cut the roll into 1 1/2 inch slices using string or floss.
- Place the individual rolls in the greased pan.
- Sprinkle the remaining apple pie filling over the top of the cinnamon rolls and bake for 25 minutes or until golden brown.
- In a medium bowl, combine unsalted butter, powdered sugar, cream cheese, and vanilla extract. Beat until combined and creamy.
- Remove the cinnamon rolls from the oven and cover with icing.
- Serve immediately.
They sound delicious, right? Give them a try and share them on IG with #honeyandpineco or tag me at @ashleyfromhp